Ha, I gotta push back here! In my experience the frozen butter thing is mostly a fix for a problem people make worse by overworking the dough in the first place, so the butter trick gets the credit when really it's just slowing you down enough to stop mushing everything together. Grated frozen butter is also a pain to work with and you end up with uneven spots if you're not careful, which is way worse than a slightly warm crust. A simpler fix for a hot kitchen is just chilling your flour and bowl in the fridge before you start and keeping your hands wet, or honestly just making the dough the night before when it's cooler out. Like, the real trick is working fast and touching it less, not freezing your butter into little rocks.

The line about half the mix turning to dust by August is the part where I'd push back a little. That hasn't been my experience at all. I've been running the same peat based mix for years in fabric pots and it holds up fine as long as I don't let it dry out all the way, so the dust thing sounds more like a watering problem than a peat problem. The carbon argument about bogs is fair and I won't argue with it, but peat is also a renewable-ish resource when it's harvested from managed bogs, and coir has its own baggage with shipping it halfway around the world. If the coir blend is working for your peppers then keep at it, but I wouldn't dump the old bags just because of a blog post. Use them up on something you don't care much about and see how it goes.